Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Milk | 1 cup (244ml) whole | 149 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup rice, ground to a fine powder
- 3 cups milk
- A pinch of salt
- 1/4 cup sugar
- 3/4 cup almonds, ground to paste
- 1 tbsp. rose water
- A handful of pistachios or almonds for serving a few pomegranate seeds (optional)
Directions
Blend the rice flour with ¼ cup milk to a smooth paste.
Bring the remaining milk to a boil in a heavy bottomed pan.
Add the rice flour paste, salt and sugar.
Keep stirring till well mixed.
Keep stirring constantly with a wooden spoon over medium heat until the mixture bubbles gently.
Simmer on low heat for five minutes, stirring often or till cooked.
Stir in the ground almonds until well blended.
Add the rose water.
Remove from heat and stir occasionally till the mixture cools a little.
Pour into a large serving bowl or four individual dishes.
Chill and serve garnished with pistachios or almonds and pomegranate seeds.
Category:Omanese Recipes
Category:Omanese Desserts